Liberally dust a work surface with icing sugar and then roll out the marzipan to about 5cm/2in larger than the surface of the cake. The week before you want to serve, begin covering the cake.įor the covering, stand the cake upside down, flat side uppermost, on a cake board which is 5cm/2in larger than the size of the cake.īrush the sides and the top of the cake with the warm apricot jam. (Don’t remove the lining paper when storing as this helps to keep the cake moist.) Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. A skewer inserted into the centre of the cake should come out clean. Check after two hours, and if the cake is a perfect colour, cover with foil. Spoon into the prepared cake tin and level the surface.īake in the centre of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown. Add the flour and ground spice and mix thoroughly until blended. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well (preferably with an electric free-standing mixer).

Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper. Cover with clingfilm and leave to soak for three days, stirring daily. For the cake, place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest.

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